Leek Asparagus Soup

Name: Leek Asparagus Soup
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 boxes (9 oz each) frozen asparagus cuts; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup chopped white onion; 2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups); 4 cups Progresso™ chicken broth (32-oz carton); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon ground cumin; 1 cup Mountain High™ original plain yoghurt (from 1-lb container)*

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Prep 15 min
Total 30 min
Servings 4

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by: Tablespoon Kitchens

Updated Jul 17, 2017

Ingredients

2 boxes (9 oz each) frozen asparagus cuts
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped white onion
2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)
4 cups Progresso™ chicken broth (32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground cumin
1 cup Mountain High™ original plain yoghurt (from 1-lb container)*

Steps

1

Cook asparagus as directed on box for minimum cook time; drain.
2

In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
3

Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
4

Place soup mixture in Dutch oven, and heat until hot.

Expert Tips

tip 1
This soup can be eaten warm or cold.
tip 2
Serve this soup with croutons; it will add a nice texture and flavor.
tip 3
*Use any original plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.

Nutrition Information

180 Calories, 9g Total Fat, 9g Protein, 16g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 180

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3 1/2g; 19%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 1210mg; 51%

Potassium: 430mg; 12%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 3g; 13%

Sugars: 7g

Protein: 9g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 30%; 30%

Calcium: 15%; 15%

Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This fabulous soup made with asparagus and yogurt will bring delight to the table.